1. Prepare Komado for lighting, open bottom and top vents fully to allow air to be drawn through.
2. Once alight place the heat defuser into the komado, this is a must for low-temperature cooking.
3. Prepare your meat for cooking, ideally it should be at room temperature, do not cook straight from fridge.
4. You have two choices, sear your meat first or at the end of cooking process (reverse sear). I normally use the latter technique.If searing first allow your grill to heat up and sear on the grill or blancher plate, then place in butchers paper or baking parchment add any rubs or seasoning you intend to use and fully wrap in paper. Place in a baking tray and then into the komado. I use a meat probe during cooking, it helps to take any guess work out of your cook. Giving you both an ambient and internal temperature so you can alter any settings necessary.
5. As I use a reverse sear method I seasoned the meat with sea salt and pepper, as I was cooking a piece of White Park Sirloin (the original breed of beef that was knighted by King James way back in 1617) I really wanted to enjoy the flavour of the beef without an overpowering rub. I was aiming for an internal temperature of 55-57oC a nice medium rare. The cooking temperature I was aiming for was around 140oC. I allowed the ambient temperature inside my komado to rise to 180oC before closing back both top and bottom vents to allow the temperature to fall to my required temperature.
6. Having reached 48oC internal temperature ( this took around 2hours of cooking at 140oc) I cut away the butchers paper to expose the Sirlon joint.
   I then opened both vents on the komado fully allowing the temperature to rise to around 220oc until I reached my preferred internal temperature.
   I then removed the beef from the komado to allow to rest (around 25min) before carving.

It tasted amazing!